Winery SengiariSa'Arìne
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Sa'Arìne from the Winery Sengiari
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sa'Arìne of Winery Sengiari in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Sa'Arìne
Pairings that work perfectly with Sa'Arìne
Original food and wine pairings with Sa'Arìne
The Sa'Arìne of Winery Sengiari matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tagliatelle with seafood and saffron cream, cuttlefish armorican style (morgate) or farfalle à la montagnarde.
Details and technical informations about Winery Sengiari's Sa'Arìne.
Discover the grape variety: Arinto du Dâo
A very old variety known in Portugal and northwestern Spain (Galicia), but practically unknown elsewhere. In Greece, a variety bears the same name, so it could be the same variety. In Spain, however, we must discard the loureiro, whose synonym is arinto.
Last vintages of this wine
The best vintages of Sa'Arìne from Winery Sengiari are 2016, 0
Informations about the Winery Sengiari
The Winery Sengiari is one of of the world's greatest estates. It offers 19 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
